0.5 | blocks | tofu |
0.25 | cup | soy sauce |
1 | cup | vegetable broth |
1 | tbsp | cornstarch |
2 | tbsp | rice wine vinegar |
1 | tbsp | sugar |
3 | tbsp | canola oil |
1.5 | clove | garlic, minced |
1 | tbsp | ginger, minced |
1 | lb | chicken breast, sliced very thinly |
1 | unit | zucchini, cut into .25 inch half moons |
1 | tbsp | five spice |
1 | unit | scallions |
In a large bowl add the soy sauce, vegetable broth, cornstarch, mirin, sugar, and oil and whisk until everything is completely dissolved.
In a large skillet add one teaspoon canola oil on medium high heat and cook the chicken until just cooked through, about 2-3 minutes on each side. Pat the tofu dry and coat in cornstarch/five spice. In another skillet, cook the tofu. Set the chicken and tofu aside.
Add in the remaining teaspoon oil, garlic and ginger (2/3 for the meat skillets, 1/3 for the veg skillets) and cook for 30-45 seconds until very fragrant but not browned.
Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken/tofu and stir well to coat. Garnish with scallions if desired.